sweet potato salad

Potato salad is childhood favorite/comfort food. Since being on this health journey, I am always looking for healthy alternatives for guilty pleasures and foods that I enjoyed as a kid but would never eat as an informed adult. Regular potatoes are obviously delicious and healthy but the mayo and eggs that the potatoes are covered in is gross and will most likely give you a stomach ache- mainly because it is so full of oil and artery clogging cholesterol. This recipe, on the other hand, is packed full of nutrients and natural goodness. Sweet potatoes are very beta-carotene dense. Beta Carotene, which gives them the bright orange color, is an antioxidant which helps reduce free radicals in the bod. These free radicals wreck havoc on our living cells and tissues in the body. Free radicals come from smoking, alcohol, chemicals in body and cleaning products we use, toxins in the foods we eat, etc. Even if we live a very natural, healthy life, they are impossible to avoid. People take many extreme measures to stay young and live longer, why not just eat foods heavy in antioxidants? It's much less expensive and much more enjoyable. While we are on the topic of healing the body, cilantro is pretty amazing too. It literally binds with heavy metals in the body and releases them when you go to the bathroom. So incredible. So this meal will literally detox metals and toxins from the body while simultaneously fighting rogue molecules that are causing harm to my body? Could it get any better? Well, yea. Because it tastes really good also. 


3 medium sweet potatoes
1 bunch of cilantro
1 bunch of green onions
2 spoonfuls of tahini
1 small lemon, juiced
1 tablespoon of olive oil
1 teaspoon of maple syrup
Pink himalyan salt to taste


Wash and peel the sweet potatoes then cut them in half and boil them in a pot for 30 minutes
Once the potatoes are soft, dump the water out and let them cool.
While the potatoes are cooling down, chop the green onions and cilantro into tiny strips.
After they sweet potatoes have cooled, cut them into tiny cubes. Put all of the cubes into a large bowl and let chill to room temperature. 
Now, let's make the sauce. In another bowl, mix the tahini, lemon juice, olive oil, maple syrup and salt. Stir with a whisk so that it is completely smooth. 
Next, dump the sauce into the bowl with the cubed sweet potatoes and mix until all the pieces are covered. 
Add in the chopped cilantro and green onions and give it another good mix. 
Put the mixture into a serving bowl, sprinkle a little of the left over cilantro on top and serve.